Description
Russian Buttercream is a smooth, creamy frosting made with just two main ingredients: butter and sweetened condensed milk. It’s less sweet than traditional buttercreams and perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 can (14 oz or 396g) sweetened condensed milk
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
Instructions
- In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed until pale and fluffy (about 5-7 minutes).
- Slowly add the sweetened condensed milk in a thin stream while continuing to beat. Scrape down the sides of the bowl as needed.
- Add vanilla extract and a pinch of salt if desired, and continue beating until the buttercream is smooth and silky.
- Use immediately to frost cakes or cupcakes, or store in the refrigerator and re-whip before using.
Notes
- Make sure your butter is at room temperature to avoid lumps.
- If the buttercream curdles, keep whipping—it should come together with enough mixing.
- Chill briefly if too soft, especially in warm kitchens.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 14g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg
Keywords: Russian buttercream, frosting, sweetened condensed milk, easy buttercream, cake decorating